Description
This Lemon Glazed Blueberry Boyfriend Bait is a moist, tender cake bursting with fresh blueberries and bright lemon flavor, finished with a sweet and tangy lemon glaze. Perfect for breakfast, brunch, or a delightful dessert, this cake is simple to prepare and sure to impress with its irresistible taste and texture.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
Fruits & Flavorings
- 1 cup fresh blueberries
- Zest and juice of 1 lemon
Glaze
- Powdered sugar (for drizzle)
- Lemon juice (for drizzle)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a cake pan thoroughly to prevent sticking.
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt, ensuring they are well blended.
- Mix Wet Ingredients: In another bowl, beat the softened unsalted butter with two large eggs and sour cream until the mixture is smooth, creamy, and homogenous.
- Combine Wet and Dry: Gradually add the dry mixture into the wet ingredients, stirring gently to just combine – avoid overmixing to maintain a tender crumb.
- Add Blueberries and Lemon: Carefully fold in the fresh blueberries, lemon zest, and lemon juice to distribute flavor and fruit evenly.
- Pour Batter and Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula for even baking. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan to set the texture and make glazing easier.
- Prepare and Drizzle Glaze: Mix powdered sugar with lemon juice to a smooth, drizzle-able consistency and pour over the cooled cake to enhance lemon flavor and add a sweet finish.
Notes
- Use fresh blueberries for the best flavor and texture.
- Do not overmix the batter to keep the cake light and fluffy.
- Make sure the cake is completely cooled before glazing to avoid melting the glaze.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor and added protein.
- This cake can be stored at room temperature for 2 days or refrigerated for up to 5 days, covered.
